Cooking Index - Cooking Recipes & IdeasButternut Squash Puree With Orange, Ginger, And Honey Recipe - Cooking Index

Butternut Squash Puree With Orange, Ginger, And Honey

Garnish with orange slices, if desired.

Type: Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

  Nonstick vegetable oil spray - as needed
5 lbs 2270g / 80ozButternut squash - (abt 2 very large) - each lengthwise
  Halved, and then seeded
1/4 cup 49g / 1.7ozButter - (1/2 stick)
2 tablespoons 30mlFrozen orange juice concentrate - thawed
2 tablespoons 30mlHoney
2 tablespoons 30mlMinced peeled fresh ginger
1 teaspoon 5mlGrated orange peel
1 teaspoon 5mlGrated lemon peel
3/4 teaspoon 3.8mlGround cinnamon
1/2 teaspoon 2.5mlGround allspice - (scant)
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 375 degrees. Spray large baking sheet with nonstick spray. Place squash, cut-side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.

Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.

This recipe yields 8 servings.

Bon Appetit, November 2002


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